NAIJA JOLLOF

The restaurant must cool hot foods properly: from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours. Foods that can spoil should not stay between 4°C and 60°C for more than 2 hours during preparation or service.

The restaurant did not provide adequate lighting in food preparation areas during all operating hours as required by Ontario regulations.

The restaurant's ventilation system must be working properly to remove cooking odors, fumes, steam, and smoke from the kitchen.